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This mold powder is a white to cream color and it plays a significant role in the ripening process. It greatly influences the appearance, structure and flavor of Brie and Camembert, along with a variety of goat cheeses. It also helps prevent the skin from slipping off of your cheese. In red smear cheeses it helps neutralize the surface of the cheese and stimulates the development of desired, acid-sensitive flora such as Brevibacterium linens. Geotrichum can also be used in conjunction with Brevibacterium linens to creat the right conditions for the formation of the surface smear on washed rind cheeses.
YIELD: This pack will do approximately 750 gallons of if added directly to your milk.
DIRECTIONS: Add a pinch (approx. 1/64th teaspoon) to each 2 gallons of milk at the same time as adding culture. Use in conjunction with P.Candidum, in a ratio of 1 part Geotrichum to 5 parts P. Candidum.
For larger batches of 50 gallons or more, it is more economical to add the mold powder to 1qt of water with 1/2 teaspoon salt in an atomizer. Rehydrate for 16 hours and then spray on the new cheese surface. Store the atomizer in the refrigerator and it will keep for up to 60 days.
STORAGE: Store in the freezer. Unused mold powder will keep up to 2 years if stored properly.
This mold powder is Kosher (circle U and D)
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